Greek Potatoes

"These potatoes are loaded with typical Greek flavorings that make a delicious side dish to any meal, Greek or otherwise!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by lazyme photo by lazyme
photo by Debbwl photo by Debbwl
Ready In:




  • Preheat oven to 400 degrees. Combine the oil, basil, oregano, garlic powder, and salt in a 13x9-inch roasting pan. Place in the oven for 5 minutes.
  • Add the cubed potatoes, tossing to coat with the herb/oil mixture. Bake for 40 minutes, turning occasionally, until the potatoes are tender inside and crisp outside. Drizzle with the lemon juice, grate a bit of lemon peel over the potatoes, and serve immediately.

Questions & Replies

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  1. Debbwl
    Oompa! Jackie your description of these potatoes was spot on in that they are loaded with Greek flavors and turn out tender yet very nicely browned. We really like the way the lemon and herbs come together to keep these potatoes from being anything but boring. Thanks for the post.
  2. nuevedientes
    Sooo good and simple. Everyone went back for seconds.
  3. Baby Kato
    Wonderful potatoes JackieOhNo. We really enjoyed these, crispy herbs taters. They were perfect served with Greek pork chops. Made for CQ3 - Greece.
  4. lazyme
    Such a nice side for a Greek meal. They are simple and good. Thanks for sharing. Made for CQ3 - Greece.
  5. DailyInspiration
    Another winner of a Greek side dish to go with our meal tonight. I used new potatoes and they were seasoned perfectly and the addition of the lemon juice really stepped up the flavor.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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